Sweetened with honey these honey buttermilk waffles are easy and delicious! Serve with warm maple syrup and fresh fruit for a satisfying breakfast!

This was my first go at waffle making. 32 years on earth and I just bought my first waffle maker and the verdict? Delicious.

However, apparently I need a lesson on how to fill the waffle maker. I was so concerned about over-filling that I under filled. Each and every time. Ugh. Oh well I’m sure you’ll do better than I did when you make these, but on the reals… I kind of like the broken edges. They’re rustic.

After finding a pretty basic buttermilk waffle recipe I did a little ingredient swapsies. Instead of butter I opted for coconut oil and instead of sugar, I used honey. Then I spiced them up with my favorite spice… cardamom.

Let’s make some waffles, shall we?

Start by adding the flour and baking powder into a large bowl.

Add a teaspoon of cardamom. This is totally optional but you guys, I really can’t get enough of this spice! It smells heavenly and when added to pancakes, french toast and/or waffles… it-it just makes them taste cozier. Truth.

Lastly add a couple of pinches of kosher salt…

Give it a good stir and push it off to the side for a moment while you work on the wet ingredients.

Add two large yolks {saving the whites for later} to a smallish bowl.

Add in a quarter cup of warm {not hot} coconut oil. If you don’t have coconut oil than you can totally use butter… I just love the taste and health benefits of coconut butter.

Measure and add in the quarter cup of honey.

Lastly add in the one and a third cups of buttermilk.

After giving those a good whisk, pour them directly into the dry ingredients.

Stir. Check out them flecks of cardamom. LOVE!

Normally I wouldn’t make a recipe that called for whipped egg whites. The whole task seems time consuming and scary. But it’s really not. Just grab a clean bowl and pour in the two egg whites that were saved from earlier. Grab a hand mixer and beat on high.

Stop once soft peaks form. They should be frothy and slowly descend back into the bowl.

Add the whipped egg whites into the waffle batter…

I should probably tell you that these whipped egg whites will help these waffles with their fluffiness.

And ever so gently and slowly… fold them in.

Then lightly brush your waffle iron with a little coconut oil.

Pour the batter into your waffle iron and cook as indicated in your owner’s manual. For my waffle maker, it only took 3-4 minutes… but follow the instructions that came with your model.

To keep warm you can place the done waffles on a small rimmed baking sheet and pop them into a 200 degree oven. But these move so fast you’ll be turning out waffles left and right, so you might not even need to do that.

Stack them up and drizzle with the vanilla maple syrup {recipe below} and go grab a fork. And a bib.

Unhinge your jaw and start shoveling. The cardamom, the vanilla, the maple syrup all balance each other out in the most harmonious way. And my house smelled amazing for hours. I’m not a waffle expert {yet} but I thought the waffles were light and pillowy… light and pillowy until I drowned them in syrup that is.

Let’s take a closer look at these…

Ahhh yes… I’m in love. And these Honey Buttermilk Waffles heat up perfectly the next day! I also flash freeze these in batches of 2 (just lay flat on a plate or small sheet pan and freeze for 10-minutes before transferring them to a freezer-safe container or resealable bag.

Then just slip a couple Honey Buttermilk Waffles into your toaster and poof! Breakfast.

Enjoy! And if you give this Honey Buttermilk Waffles recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Yield: 4 servings

Honey Buttermilk Waffles + Vanilla Maple Syrup

Sweetened with honey these honey buttermilk waffles are easy and delicious! Serve with warm maple syrup and fresh fruit for a satisfying breakfast!

Prep Time15 minutes

Cook Time4 minutes

Additional Time11 minutes

Total Time30 minutes

Ingredients

1-1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon cardamom

2 pinches kosher salt

2 whole egg yolks, separated

1-1/3 cup buttermilk

1/4 cup coconut oil, slightly warm, plus more for your waffle maker

1/4 cup honey

FOR THE VANILLA MAPLE SYRUP:

1/2 cup real maple syrup

2 tablespoons unsalted butter

1 teaspoon real vanilla extract

Instructions

Gently whisk together the flour, baking powder, cardamom and salt. Set off to the side.

I always used the waffle bar in college… chocolate chip waffles with strawberries AND whipped cream. I guess it’s a good thing I was super active back then! Haven’t had a homemade waffle since I went gluten-free… maybe it’s time to invest in a waffle maker. Christmas maybe? 🙂

Wow! It’s been a while since I had waffles, my son is crazy about them but after successfully burning our waffle machine, I stopped making them. Yours look very appetizing and I think we should start having waffles again 🙂

Making these…I love cardamom too….my swedish relatives got me entirely hooked!…Regarding the Misto….I think I must be “Misto-challenged” because when I put the olive oil in…pump it a few times…It seems to come out in a STREAM and not the fine “Pam-like” spray …In brief…I was hoping for MIST from my Misto!!!….Am I doing something wrong??…Too much…not enough pumping….to fill or not to fill all the way up?…Use light rather than regular olive oil?…Declog regularly?

Whoa, amazing alert! I just made a pie with cardamom not too long ago and it was my first experience- it turned out well, so I’m totally stoked to try these waffles! They would be good with some chai, too!